In a medium bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating just until combined, then stir in the white chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
Bake the cookies for 10 to 14 minutes until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Measure 1/2 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off. Do not use low-fat cream cheese, or the texture of the batter will be affected.
The cookie dough will be very soft as a result of the cream cheese, so it must be refrigerated for at least 2 hours to firm up slightly and make it easier for scooping.